Post by crockett on Dec 16, 2008 11:43:10 GMT -5
I made this yesterday - it's a modification of my Mom's "Lamb you can eat with a spoon" - all that I did was substitute deer in place of lamb! When it was done I basically lifted the bones out - the meat just fell off back into the gravy, and served it with steamed brocolli and potatoes.
Ingredients:
2 tablsp. olive oil
3 shallots minced
3 medium carrots, diced
3 tablsp dark brown sugar
1/3 cup balsamic vinegar
1 cup beef broth
1 cup of red wine
1/4 cup Dijon mustard
2 tablsp. soy sauce
4 to 5 lbs boned shoulder of deer
5 garlic cloves
Herbes de Provence
Sauté veg.
Mix brown sugar, wine, broth, soy sauce, vinegar and mustard.
Make tiny slits in the meat and poke in the garlic cloved.
Sprinkle the meat with the herbs.
Put meat and vegetables into crock pot and pour the liquid over it.
cook at low heat for 10 hours slow method) or 6 to 8 hours at high heat.
-(Betty)Croc(er)
Ingredients:
2 tablsp. olive oil
3 shallots minced
3 medium carrots, diced
3 tablsp dark brown sugar
1/3 cup balsamic vinegar
1 cup beef broth
1 cup of red wine
1/4 cup Dijon mustard
2 tablsp. soy sauce
4 to 5 lbs boned shoulder of deer
5 garlic cloves
Herbes de Provence
Sauté veg.
Mix brown sugar, wine, broth, soy sauce, vinegar and mustard.
Make tiny slits in the meat and poke in the garlic cloved.
Sprinkle the meat with the herbs.
Put meat and vegetables into crock pot and pour the liquid over it.
cook at low heat for 10 hours slow method) or 6 to 8 hours at high heat.
-(Betty)Croc(er)
